Target: 6 × 4 inches · landscape

Belgian Waffles

35 min · 4 servings

Ingredients

□ 2 cups all-purpose flour

□ 2 tablespoons granulated sugar

□ 2 teaspoons baking powder

□ 1/2 teaspoon fine salt

□ 2 large eggs

□ 1 3/4 cups whole milk

□ 6 tablespoons unsalted butter, melted and cooled

□ 2 tablespoons unsalted butter, softened for serving

□ 1 teaspoon vanilla extract

□ 1 teaspoon neutral oil, for brushing the waffle iron

□ 1/2 cup pure maple syrup, for serving

1. Warm the oven to 200 F, preheat the Belgian iron, and whisk flour, sugar, baking powder, and salt.

2. Whisk eggs, milk, vanilla, and cooled butter; fold into the dry mix just until combined, then rest the batter 3 minutes.

3. Brush hot grids lightly with oil, add the iron's recommended portion, and cook until steam slows and ridges brown.

4. Hold each waffle in one layer on the rack in the low oven; continue in batches and refresh the oil only if needed.

5. Serve warm with softened butter and maple syrup, adding syrup at the table to keep the ridges crisp.

Cook’s note: Use an open wire rack in the low oven; stacking traps steam and softens the browned ridges.